Crab Stuffed Mushrooms

Savory, creamy, and loaded with tender crab, these Crab Stuffed Mushrooms make an elevated yet easy appetizer. Featuring Spicy Calabrian Pesto and Basil Infused Olive Oils, every bite delivers rich, balanced flavor with just the right amount of heat.

Mushroom Ingredients

• 20–25 Baby Bella mushrooms
• 2 tablespoons Spicy Calabrian Pesto Infused Olive Oil
• Salt to taste

Stuffing Ingredients

• 8 oz cream cheese (room temperature)
• 4 oz crab meat, finely chopped
• 1 tablespoon Basil Infused Olive Oil
• 4 garlic cloves, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 cup breadcrumbs
• Finely chopped mushroom stems (from prep)

Garnish

• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped parsley

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
2. Remove stems from mushrooms and place caps open-side up on the baking sheet. Brush with Spicy Calabrian Pesto Olive Oil and season with salt.
3. Finely chop the mushroom stems and set aside.
4. In a mixing bowl, combine cream cheese, crab meat, garlic, paprika, black pepper, chopped mushroom stems, Basil Infused Olive Oil, salt, and breadcrumbs. Mix until smooth.
5. Spoon the filling into the mushroom caps.
6. Sprinkle Parmesan cheese on top.
7. Bake for about 30 minutes, or until mushrooms are tender and the filling is golden.
8. Remove from the oven, garnish with chopped parsley, and serve warm.